1/8/12

Extra crunchy apple fritters mind you. Just have to have my apple fritters done extra crunchy. It's that crunch mixed with that sweet sugary glaze--the perfect bite. A bite that gets the saliva, in the back of your mouth running full time because it knows whats coming and it is so ready! That first bite of warm, crisp, apple fritter covered in a sugary sweet almost hardened glaze? Oh yeah baby. So happening. These--are way better than any fair fritters.

Do me a favor? Make these next weekend. Trust me everyone in the house will come to the table for these. They are not too hard to make; the only hard part (if you want to call it hard) was the the deep frying. But all you have to do is test a small batch first and see if the dough is ready. Then all you have to do is just set up camp at the fryer and watch them. Do not walk away from the fryer as these cook up fast; depending on the size. I got this recipe from pioneer woman. , only made a few adjustments and made mine fritters a bit bigger. I used pink lady apples as they are sweeter with more tart--I really wanted to taste an apple-ly like taste to the fritters knowing I was going to make them extra crunchy. But feel free to use whatever apples you like.

In large bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, mix the eggs with milk and vanilla extract, then add in cooled melted butter; mix well.
Fold in the dry with the wet ingredients; only mix till just combined. Lumps are fine. If you overmix you will have tough chewy fritters—that’s a no no. Next fold in the chopped apples.
Heat about 3-4 inches of canola oil over medium to medium-low heat.
When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop oversized tablespoons of batter (using an ice cream scoop, medium size, helps a lot, if you don’t have an ice cream scoop you can use two spoons to roll out the scoops of batter) into the hot oil. Only do about 3 -4 fritters at a time. They cook fast about 1-1 ½ minute per side or if you want extra crispy about 2 minutes per side—if that? Make sure to flip them.
Remove and drain on a paper towels or brown paper bags. Let these cool a bit before the glaze bath.

For the glaze:
Mix all the glaze ingredients together in a medium sized bowl. Mix well. Then quickly dunk each fritter and let them rest on wire rack with cookie sheet on bottom to catch drippings.
Don’t let the fritters sit too long in the glaze as they will get soggy.

At the restaurant I worked at we had apple fritters on the menu. We would make an apple fritter sundae with them too! Apples and butterscotch with vanilla ice cream, gotta try that one Dawn!! Yours look terrific!

Are you trying to kill me?! Haven't you heard I'm detoxing right now?! Alas, these will go on The List of things to make and eat when I am once again able to chew and swallow like a normal person. They look fantastic, Dawn! :)

My 11 year old son's favorite favorite food is an apple fritter! I never thought about making them myself. Thanks to The Online Pastry Chef for sharing your blog and this post. I will definitely be trying out your recipe. Photos are fantastic too! Thanks-

i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone who wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com